- 5 tablespoons of flour
- 3/4 pint of sour cream
- l/2 cup of dill pickle liquid (or 3 T. vinegar and chopped fresh dill)
- Cook enough potatoes for 5 people. Reserve the Potato water. Mash the drained potatoes.
- Blend 5 tablespoons of flour into 3/4 pint of sour cream. Then mix thoroughly with an egg beater.
- Add some cooled Potato water that a bouillon cube was added to. Add l/2 cup of dill pickle liquid (or 3 T. vinegar and chopped fresh dill). Cook this sauce for a good 10 minutes. Add some more Potato water when it thickens.
- Add to mashed potatoes.
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